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    Persimmon Chutney


    Source of Recipe


    by Shanny, from Bon Appétit November 1996 Flavors of the World

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6940.3

    List of Ingredients




    1½ cups cider vinegar
    1 cup chopped onion
    1 large Pippin apple (about 8 ounces), peeled, cored, chopped
    1 cup raisins
    3/4 cup sugar
    1/4 cup fresh lemon juice
    1 large jalapeño chili with seeds, minced
    1 tbsp. minced peeled fresh ginger
    1 tbsp. grated lemon peel
    1 tsp. ground coriander
    1/8 tsp. ground cloves
    2½ cups chopped peeled Fuyu persimmons (about 4 medium)

    Recipe



    Combine all ingredients except persimmons in large heavy saucepan. Bring to boiling over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently - about 25 minutes.

    Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely.

    (Can be prepared 3 days ahead. Cover and refrigerate.)

    Makes about 4 cups

 

 

 

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